For a long time we pondered the question, can we bake a whole grain cookie that is comparable in texture, flavor, and moisture, to a conventionally baked cookie? You see, my wife has been an exceptional baker since she was a teenager. She approaches baking with a precision that rivals aircraft engine manufacturing, weighing every ingredient and meticulously sizing up cookie dough on a baking sheet.

She was initially reluctant to move towards 100% whole grain flour, convinced that only a blend would approximate the end result she was accustomed to after years of baking some of the finest cookies and cakes many have ever tasted.

Well, with a hefty dose of skepticism, she agreed to embark with me upon the search for the elusive whole grain cookie that could stand toe to toe with a white flour challenger. While we have by no means abandoned our quest for the perfect whole grain cookie, we have arrived at a recipe that we think most will agree is a winner.

Our three grain chocolate chip cookie is delicious. It will win over the chocolate chip cookie afficionado while giving the whole grain purist a warm glow in their heart. Three delicious grains combine to create a texture and flavor we are confident you will enjoy. Bake yourself up a batch today and, by all means, let us know what you think!

Multigrain Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, softened at room temperature

1/2 cup natural brown sugar

1/2 cup organic sugar

1/2 cup organic peanut butter

1/2 cup old fashioned rolled oats

1 cup + 2 Tbs white whole wheat flour

1 tsp baking soda

1/2 tsp kosher salt

1 egg + 1 egg yolk

1/4 cup millet

1/2 cup chocolate chips

1/2 cup walnuts

Preparation:

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper, or lightly grease.

Whisk together flour, salt, and baking soda then set aside.

In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs and peanut butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.

Stir in millet, chocolate chips, and nuts. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 10 minutes or until the tops are golden brown.

Allow cookies to cool for three minutes before removing them from the baking sheet.

Notes:

Yields about 25 cookies. You can scoop the dough into balls and freeze them on a cookie sheet.

Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add two minutes to baking time.